My daughter will be 2 years old in a month. Until that time, she had not yet tried sugar, sweets, waffles and other store goods (except perhaps a couple of times by accident 😉). Even during pregnancy, I decided to postpone the process of eating common children's treats by my child as much as possible, and I still adhere to this rule. But this does not mean that my child does not know what sweets are. Firstly, we have an apiary and she eats homemade honey. Little by little, I add honey to the porridge and tea. Not always, only when she asks. And she does not ask often. And I also close for her for the winter baby fruit puree- absolutely without any additives, including sugar-free (step-by-step photo recipe for cooking). They taste like mashed potatoes in mayonnaise jars from my childhood, so sometimes I can open a jar for myself and enjoy my childhood :).

Peel and seed the apples, put in an enamel pan, pour in a little water and simmer for just a few minutes, so that the apples become soft. Wait until cool and rub through a fine sieve (or beat in a blender). Then apple puree bring to a boil, put in sterile jars and roll up.

Fruit puree for children: pear puree

Pear Puree - Made in the same way as applesauce. However, since pears are much sweeter and the pear puree can be sugary, you need to add a little citric acid to it. And even better - mix pear puree with another, more acidic (apple, plum).

Fruit puree for children: peach puree

Peach puree- the most favorite delicacy for both the child and me. The cooking technique is the same: peel the peaches, simmer for a couple of minutes (it will take less time than for apples), beat in a blender, bring to a boil and roll up. It turns out a very tasty baby fruit puree, moderately sweet and with a pleasant sourness.

Peaches should be used exclusively “ours”. How to choose the right peaches, what can be harmful and even dangerous in them - in the article ““.

Fruit puree for children: plum puree (apricot)

We make mashed plums too. Although it is not always possible to use it as an independent dish, because usually it is more liquid and also sourish. Sometimes I dilute it with water and make a juice. Or I add it to pear or applesauce for a change. It turns out a multivitamin puree.

Fruit puree for children: sterilizing cans

I use small jars with twists, from under baby food, mustard, etc. First question sterilization of cans this size puzzled me. To sterilize them, a simple device had to be invented. I cut a hole in a regular canning lid to fit a small jar. Everything. I put the lid for sterilizing the jars on a pot of boiling water, close the hole with the "super-device" I made and put the jar on top. I sterilize each jar for 5 minutes (or less - 2 minutes will be enough). I used to think that sugar is the main preservative in preserves such as juices and purees. Fortunately, this was not the case! We close about 10-12 cans of each puree every summer. Apple - slightly more. This is enough until spring, because besides baby fruit puree there are frozen berries in the freezer, which also go with a bang on cold winter evenings :).

Fruit puree for children: frozen puree

If you have a large freezer (a very useful thing, by the way) and there is an opportunity to freeze everything you can wish for, then it is easier, faster and probably even more useful to make a baby fruit frozen puree... All fruits and berries are the same. We just clean them of unnecessary things (peel and core for apples and pears, bones for peaches, apricots and plums, tails for strawberries), beat fresh in a blender, put them in small bowls and voila! We put it in the freezer. In winter, all that remains is to take out all this splendor, defrost it at room temperature (not on the stove, not on the radiator!) And feed the contented child delicious!

Ksenia Poddubnaya

Applesauce is great for baby, dietary or medical nutrition, as it is well absorbed by the body, improves digestion and contains a lot of vitamins. Mixing up applesauce with additional ingredients and seasonings (such as cream, honey, lemon juice, cinnamon, cloves, etc.) makes a healthy and delicious dessert. Applesauce can be served neat or with baked goods, pancakes, pancakes, toast or waffles. Sometimes applesauce is even added to meat and poultry dishes.

Apples go well with many other fruits, berries and vegetables. So, you can make a delicious puree from apples with the addition of carrots, pumpkins, peaches, apricots, bananas, pears, cherries, plums and other ingredients. Depending on the type of apples used, the finished puree can have a different consistency, color and taste. The principle of making applesauce is very simple: the prepared fruit is cut, put in a saucepan, poured over with water and cooked until cooked with added sugar. If mashed potatoes are being prepared for babies, sugar should not be added. Also, for the smallest, fruits are sometimes not cooked, but simply mashed with a blender until smooth (sometimes with the addition of other fruits or vegetables).

Applesauce is often prepared for the winter. For this, the fruit mass is boiled and rolled into sterilized jars. Banks are stored in a cool, dark and well-ventilated area. Canned applesauce is best made from sour apples.

Applesauce - preparing food and dishes

To make applesauce you will need: a saucepan, a cutting board, a knife, a bowl, and a blender. If there is a special apple peeler, it can be used to quickly and easily peel off the peel in a thin layer and remove the seeds. The finished puree is transferred for storage in the refrigerator in a clean jar or laid out in bowls and immediately served (if it is intended for dessert).

Apples must be sorted out, rejecting spoiled or rotten fruits, washed and dried. Then you need to peel the peel and remove the cores, if you come across "eyes" - cut them out. In the same way, you need to prepare the rest of the fruits and vegetables used in the recipe. Measure out the required amount of sugar and other additional ingredients in advance.

Applesauce Recipes:

Recipe 1: Applesauce

Applesauce is easy to prepare. It is eaten with pleasure by both children and adults. This puree can be eaten with hot pancakes, pancakes or cereals. This recipe uses sugar, so this puree is suitable for older children.

Required Ingredients:

• One and a half kilograms of apples;
• Water - 500-600 ml;
• Sugar - 180-200 g;
• 12-15 ml of lemon juice.

Cooking method:

Wash, peel, seed and chop the apples. Place in a large saucepan and cover with water so that it covers the apples. Put on fire and cook for 17-20 minutes until soft. Season the apples with a blender and cook for another 5 minutes, adding sugar and lemon juice.

Recipe 2: Applesauce with Cream

Delicious dessert made from fresh fruit and cream. For cooking, it is better to take heavy cream - this will make the puree even softer and tastier. Sugar and the amount of fruit are taken "by eye".

Required Ingredients:

• Apples - 500-600 g;
• Water;
• Sugar to taste;
• Cream.

Cooking method:

Wash, peel and remove the apples. Cut the apples into chunks, place in a small saucepan and add a little water. You can cook apples in the microwave for 5 minutes, or you can simply roast them on the stove until soft. Add sugar to the apples and grind everything with a blender. Then add cream and continue whisking until smooth. This dessert can be laid out in bowls and served neat, or spread with applesauce on hot toasts, freshly baked bread, casserole, or stuffed with tartlets.

Recipe 3: Applesauce with banana

Applesauce from bananas is prepared very quickly and easily, it can be given to children from the age of seven months. This puree is perfect for dietary and medical nutrition.

Required Ingredients:

• 1 apple;
• 0.5-1 banana.

Cooking method:

Wash the fruit, peel it, cut off the "butts" from the banana, cut the core from the apple. Chop the fruits, put in a bowl and grind with a blender until smooth.

Recipe 4: Applesauce with Pumpkin

Applesauce with pumpkin is very beneficial for children and adults. It contains vitamins and minerals necessary for the body, removes toxins and toxins, strengthens the immune system and improves appetite. Apple-pumpkin puree is perfectly absorbed by the body and normalizes the functioning of the gastrointestinal tract. It can be safely included in the dietary food program.

Required Ingredients:

• 1 kilogram of pumpkin;
• 1 kilogram of Antonovka apples.

Cooking method:

Wash pumpkin and apples thoroughly, drain and peel. Cut cores from apples. Peel the pumpkin from seeds, leaving one pulp. Cut apples and pumpkin pulp into cubes, put in a saucepan, cover with water and put on fire. Simmer until tender (apple and pumpkin should be soft), cool and grind through a sieve. You can also puree the ingredients with a blender.

Recipe 5: Applesauce with Cinnamon

Cinnamon will diversify the flavor of regular applesauce and make it richer and more flavorful. The recipe is suitable for toddlers, elementary schoolchildren and dietary or therapeutic nutrition.

Required Ingredients:

• Golden apples - 5-6 pcs .;
• Sugar - 18-20 g;
• Cinnamon - 1 stick;
• Half a lemon.

Cooking method:

Wash, peel, remove the seeds and cut the apples. Put the apples in a saucepan, add sugar, squeeze half a lemon and cover with water. Throw in a cinnamon stick. Cook over low heat for about half an hour until completely softened. Once the blocks are cooked, allow to cool slightly, remove the cinnamon and grind the ingredients until smooth with a blender. Put the applesauce with cinnamon in a jar and store in the refrigerator.

If applesauce is prepared for babies, it is better to take apples in green or yellow varieties. Red apples can cause an allergic reaction;

The cooled puree can always be heated in a water bath;

The shorter the heat treatment time, the more vitamins and nutrients will be stored in apples. To shorten the cooking time as much as possible, cut the apples as small as possible;

To prevent the apples from darkening quickly, you need to add a little lemon juice to the pan;

Grind with a blender slightly cooled apples;

Lovers of not too sweet mashed potatoes are offered the following proportion: for 1 kilogram of apples, you need to take no more than 100 g of sugar. You can use brown sugar instead of regular white sugar.

Summer apples boil down the fastest, so you don't need to boil them for a long time.

Growing up, the baby gradually tastes fruit juices, mashed vegetables and fruits. They add variety to the menu, become a source of vitamins and fiber. Mothers argue about the first feeding with applesauce - some believe that it should be introduced into the diet before vegetables, while others, on the contrary, believe that after sweet fruits, babies will be reluctant to try boiled zucchini, potatoes, cauliflower.

Baby applesauce - a tasty and healthy vitamin supplement for your baby

The doctor and her own intuition will help the mother decide when it is better to start feeding with applesauce. The kid should buy fruits of green varieties that will not cause allergic reactions. Their benefits for the child's body have been proven by experienced pediatricians:

• antioxidants and vitamins C, A, PP strengthen the immune system;
• fiber removes toxins and toxins;
• blood and lymph are cleansed;
• trace elements, iron and pectins contribute to full development;
• tannins of juicy fruits have a positive effect on the functioning of the kidneys and liver;
• beneficial acids prevent intestinal fermentation.

Features of introducing apples into the diet

The age of the first feeding with an apple is selected individually. WHO recommends introducing fruit and berry purees into the diet of infants from 7 months.

• And now you can no longer afford to wear open swimsuits and short shorts ...
• You start to forget those moments when men complimented your flawless figure ...
• Every time you go to the mirror, it seems to you that the old days will never return ...

The apple is the most popular fruit in our country. The apple tree grows in almost every plot, in every garden. It is unpretentious, easily tolerates Russian winters with a hard frost, and almost every year pleases us with delicious ripe fruits. Plus, apples are incredibly healthy! They contain a lot of important trace elements and vitamins. That is why apple puree for babies is so loved by both parents and children.

The benefits of apples for an infant

• They contain antioxidants to strengthen the immune system of babies.
• These fruits contain all the B vitamins, vitamin C, A, PP.
• Apples contain a lot of iron, potassium, magnesium, iodine and other trace elements, as well as pectin, mineral salts, fructose.
• These juicy fruits stop the processes of putrefaction in the intestines due to the content of useful acids in them.
• Tannins have a positive effect on the kidneys and liver.
• The high fiber content cleanses the body of toxins and removes toxins.
• Apples help cleanse the blood and lymph.
• This juicy fruit helps normalize blood sugar levels.
• Apples increase appetite.

Which variety should you choose?

For baby food it is better to use domestic varieties - "Simerenko", "Antonovka", "White filling". Better if these are fruits from their own garden or purchased in season. But it is better not to buy glossy, ideal-shaped fruits of foreign varieties (Golden, Jonathan and others). Not only have these fruits been processed with chemicals, they can be genetically modified foods.

If you use sour apple varieties (for example, "Antonovka") for making mashed potatoes, add sweeter fruits - pears, bananas.

Give preference to fruits with irregular shapes, irregular colors, wormholes and barrels. But it is better to refuse glossy fruits with a smooth, uniform surface.

How many months should you introduce applesauce?

Apples can be introduced from 6 months for infants and from 4 months for art children, but it is better to postpone apple complementary foods for several months and first treat the crumbs with vegetables and cereals.

This is due to the fact that after sweet applesauce (if given as the very first complementary food), the baby is unlikely to want to eat tasteless vegetables or cereals.

Apple puree recipes

There are many recipes for baby apple puree. Someone prefers to cook mono-mashed potatoes in order to let the child feel the true taste of the product, someone mixes it with other fruits (bananas, pears) or vegetables (carrots, pumpkin).

Fresh apple puree

This is the easiest apple sauce recipe for babies.

Wash the fruit, peel, remove seeds and partitions. Next, grate the fruit, and then chop it thoroughly in a blender. You can grind the fruit in a meat grinder, but make sure that it is perfectly clean - a piece of spoiled meat that accidentally gets into baby puree can lead to very dire consequences.

Classic applesauce

This recipe is suitable for those who are going to make a puree "one time", and not close it for the winter. To prepare this dish, you will need one fresh apple and 5 minutes of free time.

Dip the apple in boiling water and cook for a couple of minutes. During this time, the pulp will have time to soften. Peel the cooled fruit, remove the seeds and core, put the pulp in a blender and chop thoroughly. Applesauce for the baby is ready!

Some people advise adding ½ tablespoon of sugar to complementary foods, but if you use sweet varieties of apples ("Cinnamon", "Melba"), then this measure is unnecessary.

This puree can be mixed with bananas, pears, zucchini, pumpkin, carrots and other vegetables and fruits.

Applesauce in a slow cooker

How to prepare such complementary foods? You will need one apple. Peel the fruit of the peel, seeds and partitions, cut into medium pieces and put on a grid in a slow cooker. Turn on the "steam" mode and cook the fruit for 15-20 minutes.

Mash softened fruits with a spoon or beat with a blender. The finished puree should be slightly cooled and served warm to the baby.

Applesauce in the oven

This is another useful and quick way to make fresh apple puree with your own hands. Use two medium apples for one serving. Use a knife to cut the core without cutting the fruit in half. Place the prepared fruit in muffin tins so that the juice does not leak out, and place in the oven for 15-20 minutes.

When the apples are soft, chill them slightly, spoon out the pulp and grind it in a blender. The applesauce is ready!

If your baby already eats almost all basic foods, the fruit can be stuffed with rice, millet, cottage cheese before baking.

Applesauce for the winter

To prepare 1 kilogram of puree, you will need:

• sour apples - 1 kg;
• sugar - 1 spoon;
• water - 0.5 liters.

If you are preparing puree for the smallest baby, it is better to replace the white sugar with quality cane sugar.

Peel the apples, seeds and core, cut and grind in a blender. Put the prepared mass in a saucepan, pour in water, add sugar and cook over high heat until boiling. Then reduce the heat and simmer for another 20 minutes.

During this time, wash and sterilize the jars and lids. Better to take small jars at a time.

Put the puree in jars, close and put in a dark place. As you can see, cooking it is not at all difficult.

What can you combine an apple with?

Applesauce can be combined with almost all vegetables and fruits. The most popular and delicious combinations are presented below.

• Apple + pear

In this case, both fruits are boiled or steamed and then mixed in a blender. For an older child, you can make such a puree with the addition of cranberries or cinnamon. The main thing is that the crumbs do not have allergies.

• Apple + banana

Applesauce with the addition of a banana is prepared according to the following scheme: the fruits are washed, cut, chopped with a blender. Additional heat treatment is not required in this case. You can add some breast milk to the mashed potatoes.

• Apple + pumpkin

Cooking requires one apple and 1 medium pumpkin wedge. Place them in a multicooker bowl and steam. Mash the prepared vegetables, add a lump of butter or a little milk and serve to the child.

• Apple + carrot

Take carrots and apples in equal proportions (1 each). Boil the fruits until tender in boiling water and mash with a blender. You can add some cream or breast milk to the applesauce and carrots.

• Apple + zucchini

Steam the apple and zucchini (15 minutes). Mash the softened fruits with a spoon or blender.

• Apple + cream

This dish is suitable for grown-up babies who are already eating dairy products. Preparing such a complementary food is quite simple: put peeled and chopped apples (2 pieces) into boiling water (1 glass). Cook for 15 minutes, and then pour in the cream (2 tablespoons). Cool the puree and serve to the baby.

Also, delicious complementary foods are obtained if you make combinations with cottage cheese, peaches, apricots, cereals.

How to choose a ready-made puree?

It is quite difficult to choose high-quality baby food, as you can always come across a jar with a low-quality product. Nevertheless, adherence to a number of rules will allow you to buy only the best for the baby.

1. Always look at the expiration date of the item. If it has expired, leave the jar in the store, or better inform the seller or manager about the stitching.
2. Avoid preservatives! In baby food, it is allowed to use only ascorbic acid (vitamin C).
3. It is better not to buy a product for babies that contains sugar or starch. The first is undesirable for the child's body, the second can cause allergies.
4. Check the label. If the manufacturer has indicated a specific age range (for example, from 6 months), then it is better not to give the product to the crumbs earlier than the prescribed age.
5. Pay attention to domestic brands - FrutoNyanya, Spelenok, Babushkino Lukoshko - and foreign brands - Humama, Hipp, Gerber, Fleur Alpine. In addition to apples, water and vitamin C, there are no additional components in them.
6. But manufacturers Semper and Agusha add starch to the product to thicken it. Heinz puree also contains lemon juice, which can cause allergies.

If possible, make the puree yourself. Such a dish will bring many times more benefits to the baby than purchased complementary foods.

Conclusion

Applesauce is one of the best treats for babies. It is healthy, tasty, pleasant yellow color, delicate uniform consistency. If you choose sweeter apples, additional ingredients such as sugar and other fruits (banana, carrot, pear) are not needed.

An apple is the most useful and safe product for preparing fruit complementary foods for babies. Pediatricians advise using green apples, unlike red apples, these fruits are not allergenic and do not contain trace elements that cause food intolerance in children. The pediatrician will tell you when to give applesauce to babies.

Qualified specialists of the Dochki-Sinochki online store will tell you about the peculiarities of fruit purees of various brands.

At what age do babies get applesauce

Pediatricians, depending on the type of feeding, recommend introducing complementary foods to infants from 5-6 months. Formula babies need additional micronutrients from 5 months of age, and breastfed babies can go longer without complementary foods. Before preparing applesauce for a baby, you first need to introduce your baby to vegetable puree and porridge. This is due to the fact that after taking a sweetish apple puree, the baby may simply refuse less tasty food.

When to give applesauce to babies:

• the child is already 6 months old;
• the first week of complementary feeding was successful;
• the infant has a tendency to anemia;
• there is a frequent violation of the stool (constipation, diarrhea).

Table 1. Applesauce. Benefits and harms for babies

Beneficial features	Negative properties
Applesauce strengthens the immune system due to antioxidants, vitamins C, A, PP, all B vitamins	Red apples contain beta-carotene, which can cause an allergic reaction
Tannins promote liver and kidney development	Eating fresh (not cooked) apples puree can cause bloating
Pectin substances strengthen the walls of blood vessels, remove cholesterol	-
High iron concentration helps to cope with anemia	Iron is not always well absorbed
Puree effectively normalizes the work of the gastrointestinal tract, stimulates intestinal motility	-
The content of potassium and calcium has a beneficial effect on the formation of the musculoskeletal system	-

Making applesauce at home for a baby is not difficult. The dish should not wait for the next complementary food, so it is worth cooking 1 serving. At six months, a baby needs a portion of 60-65 g per day. In the future, the daily need of a baby for applesauce at different ages looks like this:

• 6 months - 60-65 g;
• 7 months - 70-75 g;
• 8 months - 80-85 g;
• 9-12 months - 95-100 g.

Before making applesauce for babies, you need to decide on the method of preparation. You can cook meals from raw fruit, another option is to bake or boil an apple. The second technology is optimal, since the baked product is easier for the stomach to digest and does not cause colic or bloating.

Boiled applesauce for babies. Recipe:

• rinse the apple thoroughly, peel and cut the core;
• cut into small cubes;
• throw in 100-200 ml of boiling filtered water;
• cook the apple over low heat for 10 to 20 minutes;
• Grind the cooled boiled cubes in a blender.

You can bake an apple in the oven in 20-25 minutes. Peel off a baked apple, pass the pulp through a sieve or beat in a blender.

Important!

Apple puree for babies in a slow cooker is steamed for 20 minutes. The baked apple has a laxative effect, therefore it is indicated for babies to stimulate the digestive processes. The product whipped in a blender is given warm.

Applesauce recipe for babies for the winter

It is important for parents to stock up on apple complementary foods for the winter. A canned dish is easy to prepare. How to cook applesauce for babies for the winter? First, you need to peel 1 kg of sour apples from the peel, seeds and core, then chop them and grind them in a blender. Secondly, pour a homogeneous mass into a saucepan, add 1 tbsp. l. sugar and pour 0.5 liters of water. Cook until boiling over high heat, after boiling for another 20 minutes on low.

It is necessary to close applesauce for the winter in small-volume jars sterilized for a couple. It is recommended to store products in a dark place.

Sugar is not added to steamed applesauce for babies, this is not jam. An apple has enough fructose to meet a child's needs for this nutrient. For diarrhea and anemia, babies should be fed puree from fresh apples that have stood in the air for a while. The oxidized fruit saturates the blood and stabilizes the stool.

Expert opinion

“In our online store for feeding babies you can buy ready-made baby applesauce (“ Grandma's basket ”apple, Fleur Alpine Organic apple-prune,“ FrutoNyanya ”apple-pear with cottage cheese and others).

We offer baby food from leading international and domestic brands. Finished products fully comply with European and Russian standards. All of them are made from high-quality fruits using the latest technologies, therefore they retain vitamins and nutrients after processing. "

Specialist of the online store "Dochki-Sinochki"
Antonova Ekaterina

conclusions

How to make applesauce for babies depends on the health of the baby. For a healthy baby, it is enough to chop a fresh apple on puree. If the baby suffers from frequent constipation, then the best option is to bake or boil an apple, peeled and cut into small pieces, and then pass it through a blender.

Before cooking applesauce for babies, you need to remove the core from the fruit with all the seeds. The dish is prepared on low heat for no more than 20 minutes. Sugar and other additives are not used for cooking.

Let's make some delicious plum and applesauce for the winter? Delicate, melting in your mouth! And also useful. Which is suitable for children, diabetics, and people who adhere to proper nutrition. I suggest making it sugar free. At all. But you can do otherwise if you wish. In the course of the recipe, I will tell you at what stage you should add sugar, if you still do with it.

Well, my plum-applesauce for the winter consists of only three ingredients - apples, plum and water ... And we will now talk about them in order. Apples can be taken of absolutely any kind. Of course, it is better that these are delicious apples that you like. I'm not a fan of making "k" out of "g". The finished product, regardless of what processing it undergoes, will somehow preserve the original taste of the raw material. Do not be dismissive of this!

Plums can also be taken in any type and color. I had yellow, which formed the color of the finished product that you now see in the photo. If you take a classic plum, then the color will turn out to be darker and more saturated. Of course, this will also affect the taste. I love yellow a lot more. Therefore, if I buy, then it is her.

The most common filtered water is suitable for plum and applesauce. From the tap, I would not recommend using it. However, if you drink a running water without cleaning (in some cities, I know, there is a good one), then here you can take it as well. I do with fresh, but I think the use of boiled is the same.

An important point - to make mashed plums and apples for the winter, you need a blender. Better - with a metal leg. However, if you have a plastic one, do not despair. However, you will need to wait for the fruit mass to cool down, and only then act.

So, let's study in detail the process of making mashed plums and apples for the winter, a recipe for children, and not only, because many adults will also enjoy this delicious treat with pleasure! And there is no need to buy these cherished bubbles of FrutoNyanya, Agusha and others at a considerable price in supermarkets. We will have our own houses, and no worse, but on the contrary - better!

Ingredients:

• apples - 1400 g (peeled weight)
• plum - 600 g (purified weight)
• water - 500 ml
• sugar - 10 tablespoons or to taste (I didn't put it at all)

Apple puree and plums for the winter recipe for children and not only;)

I washed the apples with a brush, cut off the peel and removed the core with seeds. Chopped finely enough.

She poured in water, put it on gas. Brought to a boil and boiled over medium heat for 15-20 minutes, stirring occasionally.

I prepared a plum - washed it, dried it, took out the seeds. I take it out in the most usual way - cut it into halves and extract the bone. But you can also use improvised means - the body of a ballpoint pen, having previously removed the rod from it. With this approach, you do not need to cut the plum, just ram the middle to remove the contents.
The prepared plum was cut into quarters, and larger specimens into 6 parts. Launched to apples.

Brought to a boil again and boiled for another 10 minutes over medium heat. If you are making mashed plums and apples for the winter in smaller quantities, then it is better to slow down the fire.
She took it off the stove.

Using an immersion blender with a metal leg, I pierced the entire fruit mass in the puree. If your appliance has a plastic leg, then you need to wait until the future plum-applesauce has cooled to room temperature.

I rubbed all the puréed mass through a sieve.

I put it back in the basin and put it on the gas again. At this point, you can add sugar - 10 tablespoons or more to taste.
After boiling, you need to boil for 8 minutes, stirring. But here, as such, there is no boiling, plum-apple puree begins to shoot like a pea. I ended up cooking for 12 minutes.

At the same time, I sterilized the cans and boiled the lids. I took one 0.5 liter can and screwed it up with a seaming wrench. I also filled 4 sterilized high jars of FrutoNyanya puree - they each contain 280 grams of puree. And one more little one from under Agusha. She tightened the boiled screw caps tightly. And I still have a rosette for testing;)

If you, like me, have made a sugar-free plum and applesauce for the winter, don't worry. The preservative in this case is the natural acidity of apples and plums. The main thing is not to forget about sterilization and try to lay out the puree in the jars carefully so as not to stain the whisk.

Tasty! Mmm...

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The apple and plum puree prepared for the winter turns out to be very fragrant and tasty, it can be used both as a dessert and as a filling for pies and pies, serve it for children for breakfast or for an afternoon snack with brown toast, greased with butter.

To make mashed potatoes, use ripe and juicy fruits, sweet and sour apples, Vengerka plums. If you wish, plums can be dipped in boiling water for 5-10 minutes before slicing, and then peel off the peel from them, if you don't like when it comes across in the finished puree.

Since nowadays almost all apples are rubbed with paraffin, with the exception of your own from the garden, be sure to peel them off! Buy high-quality sugar, you can replace citric acid with lemon juice: concentrated or diluted, the main thing is to taste the apples so that the puree does not turn out sour.

So, get the ingredients you need and start cooking!

Rinse the plums in water, divide into halves and remove the seeds.

Cut into small pieces into a cauldron or stewpan with a non-stick bottom.

Peel the apples, rinse in water and cut off parts of the pulp from the peeled fruit, removing the residue with seeds. Add granulated sugar and citric acid, place the container on the stove and turn on medium heat.

Simmer for about 20 minutes, stirring occasionally, until tender. If the apples are not juicy, pour in 50-100 ml of hot water.

After the indicated time, grind the mass with an immersion blender, turning into a puree. Bring it to a simmer on low heat for 2-3 minutes.

Scald the jars and lids, place the cooked applesauce in them, and screw the lids on or off.

Be sure to allow it to cool before transferring it to the pantry.

Apple-plum puree prepared for the winter turns out to be incredibly fragrant and very colorful!

Enjoy your winter appetite and good preparations!

Plums in applesauce is a very tasty dessert that can be stored well at room temperature, if you observe the temperature and sterilization time of the jars. The amount of sugar in the recipe can be changed to your liking, plums are perfectly preserved, even if you add only 2-3 tablespoons of sugar to it.

Plums in applesauce - a recipe with a photo step by step.

It will take 1 hour and 30 minutes to cook applesauce plums. From the listed ingredients, you will get 2 cans with a capacity of 0.7 liters.



Ingredients:
- apples - 1 kg;
- yellow plums - 1 kg;
- sugar - 700 g;
- lemon (zest only) - 1 piece;
- star anise - 4 pcs.
Plums for this recipe need ripe, but strong, as they need to be cut into slices.




Cut the washed apples together with the peel and core into slices, put them in a deep saucepan, add a little water, close the lid tightly and send them to the stove. The apples should simmer over low heat until they are steamed and completely soft. For mashed potatoes, you can use a variety of apples, if you have time, then peel them from the core and skin, and grind the finished apples in a blender in mashed potatoes.




Cut ripe, strong and preferably large yellow plums into slices of medium thickness, removing the seeds. Soft plums are not suitable for this recipe, they will turn into porridge when sterilized.




Remove a thin layer of zest from the lemon. It is convenient to do this with a vegetable peeler. Cut the zest into very thin strips. Squeeze out 1-2 tablespoons of lemon juice, filter to get rid of the seeds.




Put the steamed apples in a colander, wipe the puree. Then combine the sugar, mashed applesauce, lemon juice and chopped lemon zest. Heat the mass over low heat until the sugar is completely dissolved.




Sterilized jars (I had enough food for two 0.7 l jars), fill with slices of yellow plums. Add 1-2 stars of anise to each jar, then pour hot applesauce.




We close the jars with lids. In a deep saucepan, cover the bottom with a cotton or linen towel, put closed jars of plums on it, pour hot water up to the shoulders of the jar. We sterilize at 95 degrees Celsius for 45 minutes. Then we seal the jars, cool them in natural conditions.




Store plums in applesauce for the winter at room temperature.
We also recommend that you twist